Farmer Cheese Blintzes
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Farmer Cheese Blintzes- dairy
1-1/2 pounds farmer cheese
1/2 pound cottage cheese
2 bunches scallions, finely chopped
salt and pepper to taste
4 large eggs
2-1/2 cups water
2 tsp. salt
2-1/2 cups unbleached, all-purpose flour
butter for frying
Combine filling ingredients and set aside until the pancakes
For the batter, combine batter ingredients in the work bowl of a
food processor or mixer. Mix until smooth. The batter should be thin
enough to sheet off a spoon. If it does not seem thin enough, add a
tablespoon of water. You may need to do this again during cooking if
the batter thickens while standing.
To make the crepes, lightly butter an 8-inch crepe or frying pan.
Heat the pan. Pour 3 tablespoons of batter into the hot
pan and tilt it quickly to coat the bottom. The pancake should be
paper thin. Cook for about a minute, until the edges start to curl
and the bottom is lightly browned, then turn it out onto a flat
surface-covered with a clean towel, fried side down, to cool.
Repeat until all the batter is used up. Be sure the pan stays
hot. Add a little more butter after making each pancake.
To fill the blintzes, spread one heaping tablespoon of filling along
the bottom edge of the cooked side of each pancake. Roll the
pancake up over the filling once. Fold the sides in and continue to
roll it into a neat, eggroll-style package.
Melt 2 tablespoons of butter in a large frying pan. Fry the
blintzes until golden brown on each side, adding more butter, if
necessary. Serve hot with a dollop of sour cream, if desired.
Source: Zillah Bahar
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